Fixing Split Cream after Freezing

While I am not a recipe content creator, I felt the need to put this one out into the world. It would have saved me a lot of trouble and sad custards. A few chefs even commented after the fact on my Instagram stories with their own advice but for some reason I can not find it on the internet. So here is the scoop:

If you have a lot of cream for some reason the internet says you can freeze it and it will be fine. HOWEVER this is not the case all the time and in my specific case I am working with a very special high fat fresh cream and when it is frozen the fat particles separate into a very grainy texture.

Things that will NOT work:

Cooking it into a custard-when the custard cools it will still be grainy.

Fermenting it into Mascarpone or Creme Fraiche. It will still be grainy.

To summarize, regardless of what you do it will still be grainy SO:

The only way to get rid of the grainy texture I found is to gently heat the cream so that the fat melts and creates a butter slick on the surface of the cream. Then you use an emulsion blender and slowly add a small amount of room temperature water to re-emulsify the split cream. After that you can do whatever you want with the cream and it will be a beautiful texture.

This is my gift to the internet of food, I hope people find it useful <3